1
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Khan S, Monteiro JK, Prasad A, Filipe CDM, Li Y, Didar TF. Material Breakthroughs in Smart Food Monitoring: Intelligent Packaging and On-Site Testing Technologies for Spoilage and Contamination Detection. ADVANCED MATERIALS (DEERFIELD BEACH, FLA.) 2024; 36:e2300875. [PMID: 37085965 DOI: 10.1002/adma.202300875] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Revised: 03/26/2023] [Indexed: 05/03/2023]
Abstract
Despite extensive commercial and regulatory interventions, food spoilage and contamination continue to impose massive ramifications on human health and the global economy. Recognizing that such issues will be significantly eliminated by the accurate and timely monitoring of food quality markers, smart food sensors have garnered significant interest as platforms for both real-time, in-package food monitoring and on-site commercial testing. In both cases, the sensitivity, stability, and efficiency of the developed sensors are largely informed by underlying material design, driving focus toward the creation of advanced materials optimized for such applications. Herein, a comprehensive review of emerging intelligent materials and sensors developed in this space is provided, through the lens of three key food quality markers - biogenic amines, pH, and pathogenic microbes. Each sensing platform is presented with targeted consideration toward the contributions of the underlying metallic or polymeric substrate to the sensing mechanism and detection performance. Further, the real-world applicability of presented works is considered with respect to their capabilities, regulatory adherence, and commercial potential. Finally, a situational assessment of the current state of intelligent food monitoring technologies is provided, discussing material-centric strategies to address their existing limitations, regulatory concerns, and commercial considerations.
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Affiliation(s)
- Shadman Khan
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Jonathan K Monteiro
- Department of Medicine, McMaster University, 1280 Main Street West, Hamilton, ON L8N 3Z5, Canada
| | - Akansha Prasad
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Carlos D M Filipe
- Department of Chemical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L7, Canada
| | - Yingfu Li
- Department of Biochemistry and Biomedical Sciences, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
| | - Tohid F Didar
- School of Biomedical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
- Department of Mechanical Engineering, McMaster University, 1280 Main Street West, Hamilton, ON L8S 4L8, Canada
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2
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Wagoner MP, Reyes TM, Zorn VE, Coursen MM, Corbitt KE, Wilborn BS, Starkey CW, Brandebourg TD, Belk AD, Bonner T, Sawyer JT. Vacuum Packaging Maintains Fresh Characteristics of Previously Frozen Beef Steaks during Simulated Retail Display. Foods 2022; 11:foods11193012. [PMID: 36230088 PMCID: PMC9564092 DOI: 10.3390/foods11193012] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/07/2022] [Revised: 09/20/2022] [Accepted: 09/24/2022] [Indexed: 11/16/2022] Open
Abstract
The impact of frozen storage on beef steaks prior to the retail setting may result in changes to the quality and safety of the packaged meat. Therefore, the objective of the current study was to evaluate fresh characteristics on previously frozen steaks during a simulated retail display. Steaks were allocated to one of three packaging treatments (MB, MDF, MFS) and stored frozen (−13 °C) for 25 days in the absence of light. After thawing, steaks were stored in a lighted retail case at 3 °C and evaluated for instrumental surface color, pH, purge loss, lipid oxidation, and microbial spoilage organisms throughout the 25-day fresh display period. There was an increase (p < 0.05) for aerobic plate counts and lipid oxidation from day 20 through 25 on steaks packaged in MFS and MDF, respectively. Steaks packaged in MB were redder (p < 0.05) and more vivid (C*) as storage time increased. Whereas lipid oxidation was greater (p < 0.05) throughout the entire display for steaks packaged in MFS and MDF. It is evident that barrier properties of MB limiting oxygen exposure of the steak preserved fresh meat characteristics after frozen storage. Results from the current study suggest that vacuum packaging films can aid in retarding detrimental effects caused by frozen storage after placing the steaks in fresh retail conditions.
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Affiliation(s)
| | - Tristan M. Reyes
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Virgina E. Zorn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | | | - Katie E. Corbitt
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Barney S. Wilborn
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | | | | | - Aeriel D. Belk
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
| | - Tom Bonner
- Winpak Ltd., 100 Saulteaux Crescent, Winnipeg, MB R3J 3T3, Canada
| | - Jason T. Sawyer
- Department of Animal Sciences, Auburn University, Auburn, AL 36849, USA
- Correspondence: ; Tel.: +1-334-844-1517
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3
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Zhang X, Han L, Hou S, Raza SHA, Wang Z, Yang B, Sun S, Ding B, Gui L, Simal-Gandara J, Shukry M, Sayed SM, Al Hazani TMI. Effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep. Food Chem 2021; 374:131611. [PMID: 34863603 DOI: 10.1016/j.foodchem.2021.131611] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2021] [Revised: 11/03/2021] [Accepted: 11/11/2021] [Indexed: 12/14/2022]
Abstract
This study aimed to explore the effects of different feeding regimes on muscle metabolism and its association with meat quality of Tibetan sheep through correlation analysis of meat quality and differential metabolites using untargeted and targeted metabolomics. The untargeted metabolome was detected by UHPLC-QTOF-MS, and the targeted metabolome was detected by UHPLC-QQQ-MS (amino acids) and GC-MS (fatty acids). Based on the researched results, the nutritional quality of meat, including the content of protein and fat and the edible quality of meat, including tenderness, water holding capacity (WHC), texture, and flavor of Tibetan sheep were superior in the stall-feeding group (GBZ) than in the traditional grazing group (CBZ). In the GBZ group, the key upregulated metabolites and metabolic pathways were dominated by essential amino acids (EAAs) and amino acid metabolism as well as the key downregulated metabolites and metabolic pathways were dominated by polyunsaturated fatty acids (PUFA) and lipid metabolism. Correlation analysis showed that there was a significant correlation between the results of untargeted metabolomics and some phenotypic data, including shear force, cooking loss, drip loss, chewiness, elasticity, flavor, and the content of protein and fat. Taken together, stall-feeding would be appropriate for the production of Tibetan mutton, offering better mouthfeel and higher nutrition by altering the muscle metabolism and increasing the beneficial compound deposition in the muscle.
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Affiliation(s)
- Xue Zhang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Lijuan Han
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Shengzhen Hou
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China.
| | - Sayed Haidar Abbas Raza
- National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China
| | - Zhiyou Wang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Baochun Yang
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Shengnan Sun
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Baoan Ding
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Linsheng Gui
- College of Agriculture and Animal Husbandry, Qinghai University Xining, 810016, People's Republic of China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Mustafa Shukry
- Department of Physiology, Faculty of Veterinary Medicine, Kafrelsheikh University, Kafrelsheikh 22511, Egypt
| | - Samy M Sayed
- Department of Science and Technology, University College-Ranyah, Taif University, Ranyah 21975, Saudi Arabia
| | - Tahani Mohamed Ibrahim Al Hazani
- Biology Department, College of Science and Humanities, Prince Sattam bin Abdulaziz University, P.O. Box: 83, Al-Kharj 11940, Saudi Arabia
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4
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Whalin JG, Liu L, Rankin SA, Zhang W, Richards MP. Color stability and lipid oxidation in pork sausage as affected by rosemary extract and phospholipase A
2
: A possible role for depletion of neutral lipid hydroperoxides. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15997] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- James G. Whalin
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Ling Liu
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Scott A. Rankin
- Department of Food Science University of Wisconsin‐Madison Madison Wisconsin USA
| | - Wenjing Zhang
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
| | - Mark P. Richards
- Department of Animal and Dairy Science, Meat Science and Animal Biologics Discovery Program University of Wisconsin‐Madison Madison Wisconsin USA
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5
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Zhang L, Zhang M, Mujumdar AS. Technological innovations or advancement in detecting frozen and thawed meat quality: A review. Crit Rev Food Sci Nutr 2021; 63:1483-1499. [PMID: 34382891 DOI: 10.1080/10408398.2021.1964434] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Frozen storage is one of the main storage methods for meat products. Freezing and thawing processes are important factors affecting the quality of stored foods. Deterioration of texture, denaturation of protein, decline of water holding capacity etc. are among the major quality issues during freezing that must be addressed. A number of advanced technologies are now available to detect the quality changes that can occur during freezing and/or thawing. This paper presents an overview of the techniques commonly used for the detection of meat product quality; these include: advanced microscopy, molecular sensory science and technology, nuclear magnetic resonance, hyperspectral technology, near infrared spectroscopy, Raman spectroscopy etc. These direct and indirect measurement techniques can characterize the quality of meat product from many different angles. The objective of this review is to provide an in-depth understanding of possible quality changes in meat products during freezing and thawing cycle so as to improve the quality of frozen and thawed meat products in industrial practice.
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Affiliation(s)
- Lihui Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China.,Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Arun S Mujumdar
- Department of Bioresource Engineering, Macdonald Campus, McGill University, Montreal, Quebec, Canada
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6
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Applying low voltage electrostatic field in the freezing process of beef steak reduced the loss of juiciness and textural properties. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102600] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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7
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Kim Y, Jang H, Lim S, Hong S. Effect of Starch Noodle ( Dangmyeon) and Pork Intestines on the Rehydration Stability of Korean Blood Sausage ( Sundae). Food Sci Anim Resour 2021; 41:153-163. [PMID: 33506225 PMCID: PMC7810388 DOI: 10.5851/kosfa.2020.e87] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2020] [Revised: 10/26/2020] [Accepted: 10/28/2020] [Indexed: 12/01/2022] Open
Abstract
This study was conducted to examine the effects of starch noodles
(dangmyeon; SNs) with different starch sources and porcine
intestines (PIs) with different pH on the rehydration stability of Korean blood
sausage (sundae). Mungbean SN3 and PI3 (pH 9.18) showed
significantly higher values of 80.69%–91.67% and
79.66%–80.98%, respectively, regardless of the drying
methods (hot air, vacuum and freeze drying) (p<0.05). A number of larger
pores were observed only in the cross-section of the freeze dried SN and PI
through SEM. SN2 (potato starch) and PI3 (pH 9.18) showed lower expansion
(*ΔL 6.90 mm) and higher expansion ratio
(*ΔL 26.29 mm), respectively, after rehydration of freeze
dried sample (p<0.05). From the application of SN2 (potato starch) and PI
(0.5%–2.0% Na-pyrophosphate) to freeze dried
sundae manufacturing, higher rehydration stability of more
than 91.5% was obtained. These results suggested that potato SN and
treatment of PI with Na-pyrophosphate is useful for desirable rehydration
stability of freeze dried sundae.
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Affiliation(s)
- Youngmin Kim
- Korea Food Research Institute, Wanju 55365, Korea
| | - Hyejin Jang
- Korea Food Research Institute, Wanju 55365, Korea
| | - Sangdong Lim
- Korea Food Research Institute, Wanju 55365, Korea
| | - Sangpil Hong
- Korea Food Research Institute, Wanju 55365, Korea
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8
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Teuteberg V, Kluth IK, Ploetz M, Krischek C. Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere. Meat Sci 2020; 174:108419. [PMID: 33418427 DOI: 10.1016/j.meatsci.2020.108419] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2020] [Revised: 12/18/2020] [Accepted: 12/23/2020] [Indexed: 11/28/2022]
Abstract
The aim of this study was to investigate the influence of the duration of frozen storage (12 and 24 weeks) and the storage temperature (-18 °C or - 80 °C) on the shelf life of pork in MAP for up to 14 days after thawing. Frozen meat was compared to unfrozen meat in different physicochemical and microbiological parameters. The parameters a*, b*, pH value, cooking loss, shear force and antioxidant activity showed no significant changes depending on the freezing process. The total moisture loss was significantly higher for frozen/thawed pork compared to unfrozen pork. The storage loss of all frozen samples showed higher values than the unfrozen samples on all examination days. The level of TBARS reached comparable values for all experimental groups. On examination days 7 and 14, significantly lower values of total plate count (TPC) and Pseudomonas spp. were measured for frozen pork compared to unfrozen pork. The temperature of frozen storage had no significant influence on the quality of pork.
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Affiliation(s)
- Vivien Teuteberg
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Ina-Karina Kluth
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Madeleine Ploetz
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany
| | - Carsten Krischek
- Foundation University of Veterinary Medicine Hannover, Institute of Food Quality and Food Safety, Bischofsholer Damm 15, 30173 Hannover, Germany.
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9
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Kim EJ, Lee S, Park DH, Kim H, Choi MJ. Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer. Food Sci Anim Resour 2020; 40:444-460. [PMID: 32426722 PMCID: PMC7207096 DOI: 10.5851/kosfa.2020.e24] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/26/2019] [Revised: 03/10/2020] [Accepted: 03/15/2020] [Indexed: 11/23/2022] Open
Abstract
This study was conducted to investigate the effects of freezing and storage
temperature (−18°C, −50°C, and −60°C)
on the physicochemical properties of pork neck and chicken leg meat in
home-scale deep freezers. Pork neck was cut into a thickness of 3 cm
(9×9×3 cm, 150 g), individually packed in air-containing packages,
and stored at different temperature (−18°C, −50°C,
and −60°C) for 6 months. Chicken leg meats were prepared (10 cm
long, weighing 70 g) and packed in the same manner. Frozen samples were thawed
at 2°C. Physicochemical properties such as thawing loss, cooking loss,
water-holding capacity, color, volatile basic nitrogen (VBN), and thiobarbituric
acid reactive substances (TBARS) were evaluated. The samples frozen by deep
freezing (−60°C) was favorable with respect to thawing loss,
color, and VBN. Samples frozen at −60°C had lower values of
thawing loss and VBN than those frozen at −18°C for all storage
periods (p<0.05). Color parameters were more similar to those of fresh
meat than to those of samples frozen at −18°C for 6 months. The
TBARS of all samples were below 0.3 mg malondialdehyde/kg, thereby indicating
oxidative stability of lipids. Consequently, deep freezing at
−60°C may be acceptable for maintaining the quality of fresh pork
neck and chicken leg meat for 6 months without deterioration.
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Affiliation(s)
- Eun Jeong Kim
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.,Refrigerator Research of Engineering Division, Home Appliance and Air Solution Company, LG Electronics, Changwon 51533, Korea
| | - SangYoon Lee
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Dong Hyeon Park
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
| | - Honggyun Kim
- Department of Food Science and Biotechnology, Sejong University, Seoul 05006, Korea
| | - Mi-Jung Choi
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea
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10
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Chen X, Hu L, Chen R, Chen D. Effect of chlorine dioxide and phosphates on the quality of tiger frog (Rana tigrina) meat during 4 °C storage. J Food Sci 2020; 85:1411-1417. [PMID: 32249422 DOI: 10.1111/1750-3841.15123] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2020] [Revised: 02/29/2020] [Accepted: 03/05/2020] [Indexed: 11/26/2022]
Abstract
Tiger frog (Rana tigrina) meat is extremely perishable. This study investigated the antimicrobial efficacy of chlorine dioxide (ClO2 ) on frog meat, optimized the formulation of a phosphate-based enhancement solution by response surface methodology (RSM), and determined the quality parameters (i.e., total aerobic counts [TAC], pH, drip loss, cooking loss, color measurements, shear force, total volatile basic nitrogen [TVB-N], and thiobarbituric acid-reactive substances [TBARS]) of refrigerated frog meat pretreated with ClO2 and the optimized blend of phosphates. Treatments of frog meat with 35 and 70 ppm ClO2 for 3, 5, and 10 min achieved a 0.7-, 0.9- and 0.9-, and 0.8-, 1.4- and 1.6-log CFU/g reduction of TAC, respectively, indicating the antimicrobial efficacy of ClO2 was concentration- and time-dependent with such that higher concentrations and/or longer exposure time achieved greater bacterial reductions. The concentrations of the phosphates, including sodium tripolyphosphate (STPP), sodium pyrophosphate (SPP), and sodium hexametaphosphate (SHMP), were optimized as the formula of 0.3% STPP and 0.45% SPP obtaining the highest water retention of the frog meat. After washed with 70 ppm ClO2 for 10 min and subsequently soaked with 0.3% STPP and 0.45% SPP for 30 min, the frog meat stored at 4 °C shown significantly (P < 0.05) lower TAC (<4.4 log CFU/g) and higher water holding capacity during the whole storage of 12 days, compared to the control. Results indicated that the two-step process may be applicable to slow down deterioration and maintain quality frog meat during refrigeration. PRACTICAL APPLICATION: This research provides a means to slow down deterioration, maintain quality frog meat, and improve stability during refrigeration. Refrigerated frog meat products, which are preferred by consumers with juicier and more tender texture compared to the frozen-thawed meat, could be developed by the frog industry based on the data from this study.
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Affiliation(s)
- Xueying Chen
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.,National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China
| | - Linyan Hu
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China.,National Demonstration Centre for Experimental Food Science and Technology Education (Southwest University), Chongqing, 400715, China
| | - Ronghui Chen
- Chongqing Aoqiao Technology Co. Ltd., 355 Longshan Road, Yubei, 401147, China
| | - Dong Chen
- College of Food Science, Southwest University, 2 Tiansheng Road., Beibei, Chongqing, 400715, China
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11
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Bellés M, Alonso V, Roncalés P, Beltrán JA. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:2871-2879. [PMID: 29143965 DOI: 10.1002/jsfa.8780] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Revised: 11/06/2017] [Accepted: 11/13/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND The commercialization of thawed lamb packaged in modified atmosphere and maintained on display could serve as an alternative capable of satisfying the requirements of both customers and distributors. However, previous studies have suggested that lipid oxidation may accelerate post-thawing because peroxidation occurs during frozen storage, thereby leading to rapid and severe secondary lipid oxidation. The addition of an antioxidant compound either in the lamb diet or in the packaged meat could resolve this problem. Therefore, the present study aimed to compare the effect of dietary vitamin E (1000 mg of dl-α-tocopheryl acetate per kg of basal diet) and the spraying of borage seed aqueous extract (10% p/v) on the quality of fresh and thawed lamb leg chops. RESULTS Both borage extract and vitamin E improved colour (as measured via instrumental and visual assessment of colour) and lipid stability (thiobarbituric acid reactive substances) of fresh and thawed lamb throughout display, although neither of them had any antimicrobial effect. Freezing/thawing accelerated bone marrow darkening and reduced redness but delayed microbial growth. CONCLUSION Both of these antioxidant strategies would be very profitable for the preservation of lamb meat, allowing thawed meat packaged in a modified atmosphere to be commercialized. However, additional studies should be carried out to determine how bone darkening in thawed chops can be avoided. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Marc Bellés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Verónica Alonso
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Pedro Roncalés
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
| | - Jose A Beltrán
- Grupo de investigación de Calidad y Tecnología de la Carne, Instituto Agroalimentario de Aragón - IA2 (Universidad de Zaragoza-CITA), Zaragoza, Spain
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12
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Bellés M, Leal L, Díaz V, Alonso V, Roncalés P, Beltrán J. Effect of dietary vitamin E on physicochemical and fatty acid stability of fresh and thawed lamb. Food Chem 2018; 239:1-8. [DOI: 10.1016/j.foodchem.2017.06.076] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 05/11/2017] [Accepted: 06/12/2017] [Indexed: 10/19/2022]
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13
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Alonso V, Muela E, Tenas J, Calanche JB, Roncalés P, Beltrán JA. Changes in physicochemical properties and fatty acid composition of pork following long-term frozen storage. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2708-y] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Arroyo C, Eslami S, Brunton NP, Arimi JM, Noci F, Lyng JG. An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat. Poult Sci 2015; 94:1088-95. [DOI: 10.3382/ps/pev097] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/09/2015] [Indexed: 11/20/2022] Open
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15
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Muela E, Monge P, Sañudo C, Campo M, Beltrán J. Meat quality of lamb frozen stored up to 21months: Instrumental analyses on thawed meat during display. Meat Sci 2015; 102:35-40. [DOI: 10.1016/j.meatsci.2014.12.003] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2014] [Revised: 10/02/2014] [Accepted: 12/03/2014] [Indexed: 11/30/2022]
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16
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Hansen E, Juncher D, Henckel P, Karlsson A, Bertelsen G, Skibsted LH. Oxidative stability of chilled pork chops following long term freeze storage. Meat Sci 2012; 68:479-84. [PMID: 22062417 DOI: 10.1016/j.meatsci.2004.05.002] [Citation(s) in RCA: 69] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2003] [Revised: 05/05/2004] [Accepted: 05/05/2004] [Indexed: 10/26/2022]
Abstract
Colour stability and development of lipid oxidation were followed during chill storage for 6 days of chops from M. Longissimus dorsi produced from pigs with high (6.3) and low (5.5) ultimate pH (pH(u)). The chops from the same individual pigs were either chill stored at 2 days post-mortem or after frozen storage for 30 months (pre-frozen). Initial redness, measured as tristimulus parameter a(*), was lower for pre-frozen chops than for fresh chops. Chops with the high pH(u) had a stable a(*)-value during chill storage, while chops with the low pH(u) showed a rapidly decreasing a(*)-value both for fresh and pre-frozen chops. In contrast, initial lipid oxidation, measured as TBARS, was similar for pre-frozen and fresh chops prior to chill storage for both the high and the low pH(u) meat but developed most significantly in pre-frozen, low pH(u) meat. Individual differences in colour stability and development of lipid oxidation between pigs were notable for pre-frozen low pH(u) meat and need to be considered in quality control since meat from single pigs otherwise might give problems.
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Affiliation(s)
- Eva Hansen
- Department of Dairy and Food Science, Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark
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Okeudo NJ, Moss BW. Interrelationships amongst carcass and meat quality characteristics of sheep. Meat Sci 2012; 69:1-8. [PMID: 22062633 DOI: 10.1016/j.meatsci.2004.04.011] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2003] [Revised: 03/22/2004] [Accepted: 04/28/2004] [Indexed: 11/19/2022]
Abstract
The relationships between various carcass and meat quality characteristics of sheep were studied. Relationships were determined by regression, using data obtained from sheep belonging to a wide range of breeds, sex types and slaughter weight (32-62 kg). The chilling rate of the M. longissimus dorsi (LD) post-mortem was negatively correlated with carcass weight (r=-0.42, P<0.01), back fat thickness (r=-0.54, P<0.001) and the cooking loss of the M. infraspinatus (IS) muscle (r=-0.44, P<0.001). Correlation between chilling rate and shear force of the IS muscle was not significant, which was also the case between chilling rate and the cooking loss and shear force of the LD and M. triceps brachii muscles. A positive relationship was observed between total collagen and cooking loss (r=0.34, P<0.05) and between heat-insoluble collagen and cooking loss of the LD muscle (r=0.37, P<0.01). Generally collagen content was positively correlated with lean content and negatively with fat content. Carcass weight was significantly (P<0.001) correlated with intramuscular fat (r=0.61), moisture (r=-0.76), cooking loss (r=-0.49), shear force (r=-0.41) and hue angle (r=-0.41). Shear force was positively associated with cooking loss (r=0.42, P<0.001), but negatively with intramuscular fat content (r=-0.55, P<0.001). Cooking loss was positively correlated with moisture content (r=0.55, P<0.001).
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Affiliation(s)
- N J Okeudo
- Department of Animal Science and Technology, Federal University of Technology, P.M.B. 1526, Owerri, Nigeria
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Leygonie C, Britz TJ, Hoffman LC. Impact of freezing and thawing on the quality of meat: Review. Meat Sci 2012; 91:93-8. [DOI: 10.1016/j.meatsci.2012.01.013] [Citation(s) in RCA: 442] [Impact Index Per Article: 36.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2011] [Revised: 01/17/2012] [Accepted: 01/17/2012] [Indexed: 10/14/2022]
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Leygonie C, Britz TJ, Hoffman LC. Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis. Meat Sci 2012; 91:364-8. [PMID: 22405875 DOI: 10.1016/j.meatsci.2012.02.020] [Citation(s) in RCA: 106] [Impact Index Per Article: 8.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2011] [Revised: 02/14/2012] [Accepted: 02/16/2012] [Indexed: 11/18/2022]
Abstract
A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted. Thirty-two (16 left; 16 right) muscles were collected and allocated to two treatments: fresh and frozen/thawed. Frozen vacuum-packed samples were stored for 1 month at -20°C before thawing. The fresh samples had higher pH (P<0.05), water binding capacity (P<0.05), CIE L* (P<0.0001), CIE a* (P<0.05) and Chroma values (P<0.05) than the frozen/thawed samples, indicating the fresh samples were bright red in appearance and had minimal exudate. The frozen/thawed samples lost 5.09±0.21% moisture during thawing and had a greater drip loss (P<0.0001) and shear force (P<0.001). No differences were obtained with regard to cooking loss, CIE b*, hue and TBARS. Protein oxidation (mM carbonyls/mg protein) was lower (P<0.05) in the frozen/thawed samples, which was attributed to the higher (P<0.0001) protein concentration negating the higher (P<0.001) carbonyl content. Industrial freezing and thawing regimes negatively affected the quality of ostrich meat.
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Affiliation(s)
- Coleen Leygonie
- Department of Food Science, University of Stellenbosch, Stellenbosch 7600, South Africa
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Leygonie C, Britz TJ, Hoffman LC. Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02603.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Keokamnerd T, Acton J, Han I, Dawson P. Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere. Poult Sci 2008; 87:170-9. [DOI: 10.3382/ps.2007-00066] [Citation(s) in RCA: 69] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork. Meat Sci 2001; 58:347-57. [DOI: 10.1016/s0309-1740(00)00156-x] [Citation(s) in RCA: 69] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2000] [Revised: 12/05/2000] [Accepted: 12/12/2000] [Indexed: 11/21/2022]
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LAURITZSEN KRISTIN, MARTINSEN GUSTAV, OLSEN RAGNARL. COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.). ACTA ACUST UNITED AC 1999. [DOI: 10.1111/j.1745-4522.1999.tb00152.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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ZHU L, BREWER M. Metmyoglobin Reducing Capacity of Fresh Normal, PSE, and DFD Pork During Retail Display. J Food Sci 1998. [DOI: 10.1111/j.1365-2621.1998.tb15749.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Millar S, Wilson R, Moss B, Ledward D. Oxymyoglobin formation in meat and poultry. Meat Sci 1994; 36:397-406. [DOI: 10.1016/0309-1740(94)90135-x] [Citation(s) in RCA: 38] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/1992] [Revised: 01/09/1993] [Accepted: 01/28/1993] [Indexed: 11/26/2022]
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Asghar A, Torres E, Gray J, Pearson A. Effect of salt on myoglobin derivatives in the sarcoplasmic extract from pre- and post-rigor beef in the presence or absence of mitochondria and microsomes. Meat Sci 1990; 27:197-209. [DOI: 10.1016/0309-1740(90)90051-7] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/1989] [Revised: 07/24/1989] [Accepted: 07/28/1989] [Indexed: 11/29/2022]
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WANOUS MICHAELP, OLSON DENNISG, KRAFT ALLENA. Oxidative Effects of Meat Grinder Wear on Lipids and Myoglobin in Commercial Fresh Pork Sausage. J Food Sci 1989. [DOI: 10.1111/j.1365-2621.1989.tb04646.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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BIBLIOGRAPHY. Meat Sci 1985. [DOI: 10.1016/b978-0-08-030789-3.50020-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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JUDGE MD, ABERLE ED. EFFECT OF PRERIGOR PROCESSING ON THE OXIDATIVE RANCIDITY OF GROUND LIGHT AND DARK PORCINE MUSCLES. J Food Sci 1980. [DOI: 10.1111/j.1365-2621.1980.tb07600.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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